A
Recipie for barbequed pork

What is a good recipie for pork shoulder?

The Renowned Mr.
Brown

In old Southern Slang, Mr Brown is the dark, smoky outside part of
the barbequed pork, usually the shoulder. This is the traditional
cooking style, perfected by generations of pitmasters to give Mr.
Brown his deserved renown.

The night before you plan to barbecue, combine the rub
ingredients in a small bowl. Massage the pork well with about half
of the rub. Transfer the pork to a plastic bag and refrigerate
overnight.

Before you begin to barbecue, remove the pork from the
refridgerator. Pat down the butt with another coating of rub. Let
the pork sit at room temperature for about 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 200
degrees F to 220 degrees F.

If you plan to baste the pork, stir any remaining rub together
with the mop ingredients in a saucepan and warm the mixture over
low heat.

Transfer the pork to the smoker and cook it for about 1 1/2 hours
per pound, or internal temperature reaches 170 degrees to 180
degrees.Mop the pork about once an hour in wood-burning pit, or as
appropriate for your style smoker.

remove the pork from the smoker and let it sit for about 15
minutes, until cool enough to handle.Pull of chunks of the meat,
and either shred or chop them as you wish. Make sure each serving
has some of the darker chewier Mr. Brown along with the lighter
interior meat. If you wish, serve the pork with Golden Mustard
Barbeque Sauce, Carolina Red, or Vaunted Vinegar Sauce.